Filed Under: Clam, corn, Food, mussels, Sausage, Seafood

Sheet Pan Clam Bake

Classic dish with tremendous flavours.

March 17th, 2016

From The 200 Best Sheet Pan Recipes by Camilla Saulsbury

No need to head to the beach: this sheet pan preparation delivers the New England flavors of a classic clam bake to your kitchen anytime.
Servings
4 servings
Ingredients
  • 1 lb small yellow-fleshed or white new potatoes 500 g

  • 1 tbsp olive oil 15 mL
  • 1⁄2 tsp salt 2 mL
  • 1⁄4 tsp freshly cracked black pepper 1 mL
  • 1 lb mussels, scrubbed 500 g
  • 1 lb littleneck clams, scrubbed 500 g
  • 2 corn cobs, cut crosswise into 2-inch (5 cm) pieces 2
  • 1 package (12 oz/375 g) smoked sausage, cut into 2-inch (5 cm) pieces 1
  • 1⁄4 cup unsalted butter, cut into small pieces 60 mL
  • 2 tsp Old Bay or other seafood seasoning 10 mL
  • 1 lb jumbo shrimp, peeled and deveined 500 g
  • Suggested Accompaniments
  • Chopped fresh parsley
  • Lemon wedges
  • Crusty bread
Directions
  1. Preheat oven to 450°F (230°C)

  2. 18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil

  3. On prepared pan, toss potatoes with oil, salt and pepper. Spread in a single layer. Roast in preheated oven for 
20 to 25 minutes or until potatoes are slightly tender.

  4. Remove pan from oven and scatter mussels, clams, corn and sausage evenly over pan. Sprinkle with butter and Old Bay seasoning. Roast for 8 minutes.

  5. Remove pan from oven and scatter shrimp over pan; stir to combine, then spread evenly over pan. Roast for 3 to 6 minutes or until mussels and clams have opened, shrimp are pink and opaque and potatoes are tender. Discard any mussels or clams that do not open.

  6. Scoop seafood mixture into bowls with any accumulated juices and serve with any of the suggested accompaniments, as desired.

Sheet Pan Clam Bake
Colin Erricson

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